STUFFED VINE LEAVES
Georgina Savvides' traditional Greek recipe requires a little effort but makes a tasty authentic meal. Stuff vine leaves with a spiced beef filling.
Provided by Good Food team
Categories Lunch, Snack, Starter
Time 2h20m
Number Of Ingredients 11
Steps:
- Heat oven to 180C/160C fan/ gas 4. Wash the vine leaves thoroughly, then put in a large saucepan, cover with water and bring to the boil. Boil for 15 mins, then drain.
- Put the oil in a medium, non-stick frying pan over a medium heat. Add the onions and cook for 6-7 mins until translucent. Increase the heat and add the beef, frying for about 5 mins or until browned. Add the stock, tomatoes, purée and rice. Stir together, then add the cinnamon, mint, lemon juice and 1 1/2 tsp freshly ground pepper. Check the seasoning, stir to combine, then remove from the heat.
- To stuff the vine leaves, lay a leaf on a chopping board, shiny-side down. Cut off and discard any stems. At the point where the stem was, add 1 heaped tsp of the mixture. Fold the bottom of the leaf up and over the filling, then fold the sides inwards and the top down, and continue to roll up. Repeat with the remaining filling and leaves.
- Line the base of a deep, ovenproof dish with any remaining vine leaves, then tightly pack the stuffed leaves into the dish. Pour over 140ml water and cover with foil. Cook for 1 hr, until the rice is cooked. You can also freeze the filled vine leaves. Cook these from frozen for 90 mins until piping hot and the rice is thoroughly cooked.
Nutrition Facts : Calories 218 calories, Fat 7 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 25 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 11 grams protein, Sodium 0.1 milligram of sodium
GOAT CHEESE WRAPPED IN VINE LEAVES
Citrusy, perfectly salty grape vine leaves awaken the rich flavors of soft goat cheese in these dolmas-inspired wraps. Widely enjoyed throughout the Middle East, dolmas are made by stuffing leaves or vegetables with a variety of fillings that vary by region.
Provided by Food Network Kitchen
Categories appetizer
Time 1h15m
Yield 6 servings
Number Of Ingredients 5
Steps:
- Preheat oven to 400 degrees F.
- Overlap 3 grape leaves, vein side facing up, to form a solid circle (see Cook's Note*). Place the goat cheese round in the center of the circle. Use 2 roasted pepper strips to wrap around the cheese. Carefully wrap the leaves snugly around the cheese. Repeat with remaining leaves, cheese and pepper strips.
- Over high heat, cook the leaf bundles in olive oil for 1 minute on 1 side in an oven-safe skillet. Turn the bundles and cook for 1 minute more. Place the pan in the oven for approximately 3 minutes.
- To serve, place vine leaf bundle in the center of a large plate. Open up the leaves and drizzle with olive oil. Serve with crackers or bread.
- Preheat oven to 350 degrees F.
- Place the red peppers on a baking sheet. Roast in the oven on the top rack for 35 to 40 minutes, turning occasionally, or until the skin is blistered and charred. Immediately transfer the hot peppers to a small bowl and cover tightly with plastic wrap. When the peppers are cool enough to handle, peel off the skin and remove the stem and seeds. Cut into 1-inch wide strips.
STUFFED VINE LEAVES - AUTHENTIC TURKISH DOLMA RECIPE
"Dolma" in Turkish translates to any vegetable stuffed with a rice-based mixture. Lots of spices are used for the stuffing. For me, the most important one is the lemon salt. It gives a nice aromatic taste, which can not be replaced by the combination of lemon juice and table salt. If you can not locate any lemon salt, don't forget to replace it with only half the amount of kosher salt (two tbsp will be too much) and juice of half a lemon. The process may be a little confusing, you can check out step-by-step pictures at my blog here: http://cafefernando.com/?p=42
Provided by Cenk Sonmezsoy
Categories Vegetable
Time 2h30m
Yield 40 dolmas, 10 serving(s)
Number Of Ingredients 14
Steps:
- Dice the onions and sauté with 1/4 cup of olive oil.
- When they turn translucent, add the pine nuts and sauté for 5 more minutes.
- Add rice and stir constantly for 5-10 minutes until the rice is translucent.
- Add the spices (dried mint, cinnamon, lemon salt, black pepper, dried currants, sugar and allspice) and chopped parsley.
- After another quick stir, add 1/2 cup of boiling water and simmer on low medium heat for 15-20 minutes until all the liquid is absorbed by the rice mixture.
- Take off heat and let cool.
- And now, here comes the fun part. Traditionally, you would put a spoonful of the cooled mixture in the center of the top part of the leaf, fold the sides inwards and then roll the leaf like a cylinder. But since I have "The Ultimate Dolma Machine" (follow the link mentioned in the description section), I just placed a leaf on the rubber compartment of the machine, put a tbps of mixture in the middle and with a single slide, there comes my dolma from the other side of the machine. The process was a breeze. It took me only 10 minutes to roll nearly 40 perfectly shaped dolmas. Below is the process fully photographed.
- As the final step, spread a layer of vine leaves on the bottom of a large and heavy pot (to prevent the stuffed leaves from burning).
- Lay all your dolmas side by side and tuck very tightly.
- Transfer the remaining 1/4 cups of olive oil, juice of half a lemon and 2 cups of boiling water, cover with a plate upside down (so that the dolmas don't move around in boiling water) and bring to a boil.
- Reduce the heat to medium low and simmer until all the water is absorbed (roughly 45-60 minutes).
- Transfer to your serving dish and let cool.
Nutrition Facts : Calories 299.3, Fat 14.2, SaturatedFat 1.8, Sodium 6.8, Carbohydrate 39.5, Fiber 2, Sugar 5, Protein 4.1
GREEK DOLMADES RECIPE (STUFFED VINE/ GRAPE LEAVES DOLMATHES)
Little bites of heaven! This Greek dolmades recipe (stuffed vine/ grape leaves with rice) is the ultimate vegetarian appetizer! Dolmathes or dolmadakia are made from tender vine leaves wrapped into little rolls and stuffed with rice and fresh herbs.
Provided by Eli K. Giannopoulos
Categories Appetizer
Time 1h20m
Yield 60
Number Of Ingredients 9
Steps:
- To make this traditional Greek dolmades recipe (stuffed vine/ grape leaves), start by preparing the vine leaves. For this dolmades recipe, you can either use vine leaves sold in jars or fresh (if you are lucky enough to find them). If you use the ones in jar, rinse the vine leaves, remove the stems and leave them in a colander to drain. If using fresh vine leaves, wash them thoroughly, remove the stems and blanch them in boiling hot water. Remove the leaves with a slotted spoon and place them in a colander to cool down completely.
- Prepare the filling for the stuffed vine/ grape leaves (dolmades). Place the rice in a colander and rinse with running water. Heat a large saucepan over medium heat, add 1/3 of the olive oil and the chopped onions. Sauté the onions, until translucent (but not coloured). Add the rice and sauté for 1 more minute. Pour in 2 cups of warm water and half lemon juice and simmer for about 7 minutes, until the rice absorbs all the water and is parboiled. Season with salt and pepper, stir in the herbs, remove from the stove and set aside to cool down for a while. This will be the filling for the dolmades.
- Layer the bottom of a large pot with some vine leaves (use the ones that are little bit torn) and start rolling the dolmadakia. (This is probably the most difficult part of the traditional dolmades recipe). Place one vine leaf (shiny side down) on a flat surface and add 1 tsp of the filling at the bottom end (stem). Be careful not to overfill the dolmades, as the rice will expand during cooking. Fold the lower section of the leaf over the filling towards the center; bring the two sides in towards the center and roll them up tightly. Place the stuffed vine leaves (fold side down) on the bottom of the pot and top in snugly layers. Be careful not to leave any gaps between the dolmades to prevent them from cracking open when cooking.
- Drizzle the stuffed vine leaves (dolmathes) with the rest of the olive oil and lemon juice and season with salt and pepper. Place an inverted plate on top to hold them down when cooking and pour in enough water just to cover them. Place the lid on and simmer the dolmades for about 30-40 minutes, until the water has been absorbed and the dolmades remain only with the oil.
- Remove the pot from the heat, remove the lid and plate and let the dolmades cool for at least 30 minutes.
- Serve this delicious Greek appetizer cold or at room temperature with a squeeze of a lemon. Give this traditional dolmades recipe a try and enjoy your own fresh homemade stuffed grape leaves (dolmades)!
Nutrition Facts : ServingSize 1 dolma, Calories 42kcal, Sugar 0.4g, Sodium 39.9mg, Fat 3.8g, SaturatedFat 0.5g, UnsaturatedFat 3.1g, TransFat 0g, Carbohydrate 2.2g, Fiber 0.4g, Protein 0.3g, Cholesterol 0mg
RICE-STUFFED VINE LEAVES
Vine leaves stuffed with rice, mushrooms, garlic, spring onions, ham, feta and oregano: a flavoursome addition to a packed lunch or as part of a picnic hamper. Or serve them with lemon wedges, salad leaves and crusty bread for a complete meal. This recipe is from an International Masters '1001 recipes for pan or wok' recipe card.
Provided by bluemoon downunder
Categories Lunch/Snacks
Time 40m
Yield 8 vine leaf parcels, 4 serving(s)
Number Of Ingredients 11
Steps:
- Cook the rice in a large pan of boiling water according to the packet instructions, or until tender. Drain and transfer to a bowl.
- While the rice is cooking, peel and crush the garlic, trim and slice the spring onions and shred the ham.
- Heat half of the oil in a pan, preferably non-stick, (you will probably need more oil if you are not using a non-stick pan) and sauté the mushrooms and garlic for 3 minutes, or until they have softened; add the spring onions and ham and cook for another 2 minutes.
- Remove the pan from the heat, and toss the mixture with the cooked rice, season to taste, stir in the oregano, crumble in the cheese and mix until all the ingredients are well-combined.
- Lay the vine leaves on a work space and spoon a little of the rice mixture onto the centre of each leaf, then fold over the edges and roll up tightly.
- Heat the remaining oil in the cleaned pan, add the stuffed vine leaves and sauté over a gentle heat for 5 minutes, turning once.
- The vine leaves may be served hot or at room temperature.
- Note: Vine leaves are sold in gourmet delicatessens and in some supermarkets. If you are unable to get vine leaves, you can make this recipe using 8 green cabbage leaves. To prepare the cabbage leaves, add them to simmering water for 1 minute, or until wilted, and drain thoroughly.
Nutrition Facts : Calories 214.1, Fat 17.2, SaturatedFat 5.7, Cholesterol 35.2, Sodium 891.5, Carbohydrate 5.3, Fiber 0.9, Sugar 1.9, Protein 10.7
STUFFED VINE LEAVES WITH CHEESE DRESSING #RSC
Ready, Set, Cook! Reynolds Wrap Contest Entry. My slightly dressed up take on an old Mediterranean classic. Great as an appetizer or a side, but my wife and I eat these as a main course as well. The timing of the rice is less critical than in many other rice dishes unless you absolutely have to have your food with that al-dente texture. Jarred grape leaves can be finicky to say the least. It doesn't take a large tear to make one unusable for stuffing. We always buy more than we'll need and use the leftovers in soup or chopped into mashed potatoes or kneidlach. We find jarred grape leaves at a local specialty store, but I think some supermarkets carry them too.
Provided by philcohen89
Categories White Rice
Time 1h19m
Yield 20-30 Stuffed Leaves, 4 serving(s)
Number Of Ingredients 27
Steps:
- Heat 1 tablespoon olive oil in a medium saucepan over medium heat until just hot. Add onions and garlic and cook, stirring occasionally, until just softened, about 2 minutes. Add bell pepper and mushrooms and cook, stirring occasionally, until mushrooms brown, about 3 minutes. Add rice and enough boiling water to cover by about 1/2 inch. Turn heat to low and cook, covered, until rice is half done, about 15 minutes.
- In the meantime, remove grape leaves from jar. Carefully separate leaves and rinse under luke-warm water. Set each into colander to drain as you go. It's okay if the leaves overlap, even in several layers.
- When rice is half cooked, take off heat and drain through a sieve to remove excess water. Place mixture back in pot and mix in the rest of the ingredients under Stuffing (Lemon Zest through Salt). Set aside to cool.
- When rice is cool enough to be handled, place mixture a spoonful or two at time at the bottom of a grape leaf. Fold sides of leaf in and roll up like a tiny burrito. Fold in any section of leaf that are sticking out as you roll. The amount of rice each leaf can hold depends on how large the leaf is. In the jars I buy, the size of leaves can vary wildly. The small leaves may take only a 1/2 tablespoon and the large leaves may take up to 2 tablespoons. When in doubt, use less so you don't tear the leaves or have stuffed leaves unrolling on you.
- Tear off a sheet of tin-foil about an inch wider than your steamer basket. Use a sharp knife to slash a few holes across the middle. The holes should be thin, fairly short, and number no more than 6 or 7. Place the stuffed leaves in single row in the middle of the foil lined up along the long sides. Picture a layer in a box of matches, except with stuffed grape leaves. Leave about 2 inches clear on each side of the row. Fold the sides of the foil over the stuffed leaves on either side. Fold the bottom up over the leaves. Now fold the top over as well. If there is still excess foil, carefully fold it over again. The goal is to a have a pouch that's almost fully sealed except for the holes you cut. Place the pouch in your steamer basket and repeat with more foil and the remaining grape leaves until you've got them all wrapped up. It's okay if the foil pouches rest on top of each other in the basket so long as steam can get through the holes in the bottom of each.
- Fill the bottom of the steamer with enough water to come within about 1/2 inch of the bottom of the basket. Add 2 or 3 cups of white wine to the water. Bring to a boil, turn down to a simmer, cover and steam for 45 minutes.
- About 15 minutes before the stuffed leaves are done, start making the dressing.
- Melt the butter in a small sauce pan over medium-low heat. Add 1/2 cup white wine and heavy cream and mix well. Bring to a low simmer and cook for about 5 minutes, stirring often. Do not let the mixture boil! Add cheese and stir until melted and mixed throughly. Add 2 tablespoons white wine, salt, and pepper. Remove from heat and stir in olive oil. Set aside.
- When stuffed leaves are done, remove carefully from foil pouches and divide evenly among 4 wide, shallow bowls. Reheat dressing if it cooled too much for your liking and drizzle over leaves. Serve immediately.
Nutrition Facts : Calories 831.5, Fat 56.1, SaturatedFat 19.2, Cholesterol 78.3, Sodium 2241.3, Carbohydrate 48.2, Fiber 3, Sugar 5.7, Protein 11.1
More about "stuffed vine leaves with cheese dressing rsc food"
STUFFED VINE LEAVES - RICARDO
From ricardocuisine.com
Servings 30Total Time 2 hrsCategory Appetizers
- Drain and carefully separate the vine leaves. If necessary, cut off the stems with scissors. Set aside any damaged leaves.
- In a saucepan, bring all the ingredients to a boil. Season with salt and pepper. Add the broth on the vine leaves and cover with a heat resistant plate. Bake for about 35 minutes. Let cool in the broth. Carefully transfer the vine leaves to a container. Seal tightly and refrigerate for at least 3 hours.
VEGETARIAN SARMA (STUFFED GRAPE LEAVES WITH RICE)
From whereismyspoon.co
5/5 (1)Calories 164 per servingCategory Vegetarian Recipes
GREEK STUFFED VINE LEAVES -DOLMADAKIA ... - REAL GREEK RECIPES
From realgreekrecipes.com
3.7/5 (11)Category Appetizer, Side DishCuisine GreekCalories 68 per serving
STUFFED VINE LEAVES - RECIPE | TASTYCRAZE.COM
From tastycraze.com
5/5 (1)Category Main DishesCuisine Bulgarian CuisineTotal Time 45 mins
- Fry chopped onion . Add the minced meat, mix it with the onions and continue to fry it. Add the rice, salt, pepper and finely cut parsley.
- With this mixture, make the vine wrap rolls, by putting it in the already parboiled soft leaves and rolling them up. Arrange them in the pot, pour in cool water and boil them on low heat.
QUINOA-STUFFED VINE LEAVES RECIPE - FOOD.COM
From food.com
Servings 4Total Time 1 hrCategory Lunch/SnacksCalories 291 per serving
VINE-LEAF CHICKEN STUFFED WITH FETA | KALOFAGAS.CA
From kalofagas.ca
Reviews 31Estimated Reading Time 4 mins
VINE LEAF RECIPES - 33 RECIPES | TASTYCRAZE.COM
From tastycraze.com
4.3/5 (3)
STUFFED VINE LEAVES AND CHEESE WITH LEMON SAUCE ...
From blog.liebherr.com
Estimated Reading Time 2 mins
TURKISH YAPRAK SARMA (VINE LEAVES STUFFED WITH MEAT)
From whereismyspoon.co
5/5 (1)Calories 69 per servingCategory Beef, Pork And Lamb
STUFFED VINE LEAVES - VEGAN - VEGETARIAN RECIPE
From safe.org.nz
Estimated Reading Time 1 min
STUFFED VINE LEAVES | CONTINENTAL | VEGETARIAN | RECIPE
From bawarchi.com
Cuisine ContinentalCategory Vegetarian
STUFFED VINE LEAVES RECIPE - EAT SMARTER USA
From eatsmarter.com
Servings 4Total Time 1 hr 50 minsCholesterol 0 mgCalories 252 per serving
SARMA - STUFFED VINE LEAVES. TASTY STUFFED VINE LEAVES ...
From canstockphoto.com
BEST STUFFED GRAPE LEAVES (DOLMAS) - THE MEDITERRANEAN DISH
From themediterraneandish.com
STUFFED VINE LEAVES - CANADIAN LIVING
From canadianliving.com
STUFFED VINE LEAVES WITH CHEESE DRESSING RSC RECIPES
From tfrecipes.com
STUFFED VINE LEAVES - RECIPES LIST
From recipes-list.com
ANITASSALSAPICANTE RECIPES
From tfrecipes.com
STUFFED VINE LEAVES | RECIPES WIKI | FANDOM
From recipes.fandom.com
STUFFED VINE LEAVES – COOKING BLOG – FIND THE BEST RECIPES ...
From ourkitchen.fisherpaykel.com
STUFFED VINE LEAVES - RECIPES - COOKS.COM
From cooks.com
STUFFED VINE LEAVES WITH CHEESE DRESSING RSC
From tfrecipes.com
STUFFED VINE LEAVES
From crecipe.com
VINE LEAVES STUFFED WITH RICE, APRICOTS, FETA CHEESE ...
From reddit.com
HONEYLIMEFRUITDIP RECIPES
From tfrecipes.com
STUFFED VINE LEAVES FILLED WITH RICE AND HERBS WITH ...
From dreamstime.com
STUFFED VINE LEAVES WITH YOGHURT DRESSING NUTRITION ...
From nutritiondata.self.com
STUFFED VINE LEAVES | OLDWAYS - OLDWAYS | A FOOD AND ...
From oldwayspt.org
STUFFED VINE LEAVES (DOLMADES YIALANTZI) : RECIPES
From reddit.com
FRAGRANT STUFFED VINE LEAVES | RECIPE | STUFFED VINE ...
From pinterest.com
STUFFED VINE LEAVES RECIPE BY CHEF.STEVEN.MENASHI | IFOOD.TV
From ifood.tv
DOLMADES (STUFFED VINE LEAVES) | RECIPE | STUFFED VINE ...
From pinterest.com
SERA - STUFFED VINE LEAVES | IGA ONLINE GROCERY
From iga.net
DARING COOKS: STUFFED VINE LEAVES (DOLMADES) | EAT. LIVE ...
From eatlivetravelwrite.com
STUFFED VINE LEAVES - RECIPE - SPICE TREKKERS
From spicetrekkers.com
SALAD WITH GOATS CHEESE, CHICKPEAS AND STUFFED VINE LEAVES ...
From eatsmarter.com
DOLMADES (STUFFED VINE LEAVES) | RECIPES | DELIA ONLINE
From deliaonline.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love